Every year, when spring rolls around and Easter is just around the corner, I can’t help but crave something sweet, festive, and fun to share with family and friends. These soft Easter cookies are exactly that — chewy, buttery cookies loaded with pastel-colored candy-coated chocolates and white chocolate chips. They’re bright, colorful, and perfect for everything from Easter brunch dessert trays to sweet little gifts wrapped in ribbon.
The first time I baked these, they were gone almost as fast as I pulled them out of the oven. They’re simple to make but feel extra special, thanks to the soft texture and the pop of spring color from the candies. Whether you’re baking with kids or making treats for a holiday gathering, these cookies never fail to bring smiles.
Why I Love These Easter Cookies
- Soft and chewy with perfectly crisp edges.
- Full of pastel candy-coated chocolates that make them look as good as they taste.
- White chocolate chips add a creamy sweetness that pairs perfectly with the candies.
- Easy to make ahead and perfect for gifting.
- Fun for Easter baskets, brunch spreads, or dessert trays.
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 10 minutes | Bake Time: 10–12 minutes)
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 1/2 cups pastel candy-coated chocolates (like Easter M&M’s)
How I Make Easter Cookies (Step-by-Step)
- Preheat and Prep
I start by preheating the oven to 350°F and lining two baking sheets with parchment paper. - Cream the Butter and Sugars
In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. - Add Eggs and Vanilla
I beat in the eggs one at a time, then add the vanilla extract and mix until everything is smooth. - Mix the Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, baking powder, and salt. - Combine Wet and Dry
I slowly add the dry ingredients to the butter mixture, stirring just until combined. - Fold in the Goodies
I gently fold in the white chocolate chips and pastel candies, saving a handful of the candies to press on top of the cookies for a bakery-style look. - Scoop and Bake
Using a cookie scoop, I place rounded dough balls onto the baking sheets and press a few extra candies on top. I bake for 10–12 minutes until the edges are just set and the centers still look soft. - Cool and Enjoy
I let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack. Then I serve them with a cold glass of milk or package them up for Easter gifting.
My Tips for the Best Easter Cookies
- Press extra candy pieces onto the tops of each dough ball before baking for a pretty, colorful finish.
- Don’t overbake — take them out when the centers are still soft for that perfect chewy texture.
- Store cookies in an airtight container to keep them soft for several days.
- Freeze the cookie dough balls to bake fresh, warm cookies whenever you need them.
Fun Variations I’ve Tried
- Swapping in milk or dark chocolate chips for a richer flavor.
- Adding a few sprinkles for even more Easter color.
- Using chopped Cadbury mini eggs for extra chocolate crunch.
- Making cookie bars instead of individual cookies for a quick, sliceable dessert.
What I Serve with Easter Cookies
- Fresh lemonade or pastel milkshakes for a festive touch.
- A dessert platter with brownies, Rice Krispie treats, and these colorful cookies.
- Ice cream sandwiches using the cookies and vanilla or strawberry ice cream.
- Wrapped in cellophane bags with ribbon for party favors or Easter basket additions.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes! The dough can be refrigerated for up to 48 hours or frozen for longer storage.
Q: Can I freeze the baked cookies?
A: Absolutely! Store them in an airtight container or freezer bag and thaw as needed.
Q: What candies work best?
A: Pastel M&M’s, Cadbury mini eggs, or any candy-coated chocolate in spring colors.
Q: How do I keep the cookies soft?
A: Store with a slice of bread in the container — the bread helps retain moisture.
Why These Easter Cookies Belong on Your Holiday Table
These Easter cookies are soft, colorful, and loaded with festive candy pieces that make them just as pretty as they are delicious. They’re quick to make, fun to customize, and perfect for parties, gifting, or just a sweet treat at home. Whether you’re filling Easter baskets or setting up a dessert spread for brunch, these cookies will steal the show.
I hope you bake a batch and enjoy them as much as we do. And if you come up with your own fun variations, I’d love to hear about how you make these cookies your own!
Easy Easter Cookies with Pastel Candies That Are Perfect for Parties and Gifts
Ingredients
- 1 cup unsalted butter, softened
- 4 cups granulated sugar
- 4 cups light brown sugar, packed
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 cup white chocolate chips
- 2 cups pastel candy-coated chocolates
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.
- Gradually blend the dry ingredients into the creamed mixture.
- Fold in the white chocolate chips and pastel candy-coated chocolates.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
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